Categories: Meals

Ingredients

• 2 tbsp. olive oil
• 3 medium sweet potatoes
• Kosher salt and black pepper
• 2 cucumbers, chopped
• 1 cup chopped pineapple
• 1 scallion, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp. white wine vinegar
• 1 tbsp. light brown sugar
• 1 tbsp. ancho chile powder
• 2 tsp ground cumin
• 2 small pork tenderloins, trimmed

Directions

1. Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5-7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tbsp. olive oil, 1/4 tsp salt and pepper.

2. Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 tsp salt and pepper in a separate bowl. Rub the pork all over with the remaining 1 tbsp. olive oil and spice mixture.

3. Grill the pork, covered, turning occasionally, until cooked through, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.

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